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Mint Tea With Coconut, Ginger and Lemon

While cooking a lamb dish which called for fresh-roasted coconut, I realized I had a glass full of fresh coconut milk. Having no real use for it, I decided to try to concoct something tasty. After some rustling around in the fridge, I settled on a course of action which ended up yielding a really delicious pitcher of iced tea. You will need: - Three teabags (black tea) - Three packets of left-handed sugar (Splenda or generic

[sucralose](http://en.wikipedia.org/wiki/Sucralose))
  • Coconut fluid (from an actual coconut)
  • Ginger root (not powdered)
  • Mint leaves (fresh)
  • One whole lemon
  • A two liter saucepan with lid
  • One and a half liters of water
  • French press

Begin by draining the coconut into a normal drinking glass. Pull a knob off of the ginger root (a good sized one that you could easily close your fist around) and grate it or chop it into the glass. Add the zest and juice of the lemon. Cover the glass with cellophane plastic wrap and leave it in the fridge for two days. During this time, you might want to give the glass a swirl every so often in order to help the flavors mix. Continue by bringing the water to a boil in the saucepan. Once it’s boiling, slowly add the chilled infusion to the water which should stop the boiling until the temperature equalizes. While waiting for the pot to reboil, get all three tea bags ready to be used (if they have strings, you might want to tie them together). Immediately following the second boil, turn the heat down to low and add the teabags. Gently stir in the Splenda packets and wait five minutes before removing the tea bags. After removing the tea bags, throw in a whole handful of fresh mint leaves. Cover the pot and let simmer for five minutes or more depending on your taste. The idea here is actually to cook the flavors out of the ingredients. Remove the pot from the heat and let the tea cool for a few moments before filtering it with the French press. My press is of a reasonable size and I only had to refill it twice to get all of the tea through it.  Chill in a pitcher and serve over ice.

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